1. Pulse flour, salt, sugar and margarine in a food processor until well blended and the mixture resembles a coarse meal.

2. With the food processor running, add water gradually, until the mixture forms a soft dough.

3. Divide dough into two balls and wrap in plastic wrap. Chill in the fridge for at least 1 hour, or until ready to use.

Filling ingredients:

3 stalks rhubarb, sliced

3 granny smith apples, peeled and sliced

3/4 cup sugar

3 tbsp cornflour

1/4 tsp cinnamon

1/4 tsp allspice

1 tbsp apple sauce

Instructions:

1. Pre-heat oven to 180'C.

2. On a floured surface, roll out one half of the dough mix until it's just larger than your pie dish (I don't have a dedicated pie tin so used a suitably sized round casserole dish, lined with baking paper).

Drape the dough into your pie dish, allowing some to overhang the edges.

3. Mix the filling ingredients together in a saucepan. Stir over very low heat until the ingredients are well combined and the fruit starts to produce juice (~5 minutes).

4. Pour the filling mix into the pie dish.

5. On a floured surface, roll out the other half of the dough. Slice into 6 strips with a sharp knife.

6. Weave the dough strips across the top of the pie. By using fairly thick strips, you don't have to worry about the pastry breaking.

7. When the strips are in place, roll the edge of the pie crust inwards and pinch into place. Trim any excess dough if necessary.

8. Cover pie with foil and bake for 30 minutes, and then remove foil and bake for a further 15 - 25 minutes, until the crust is crisp and golden and the filling is starting to bubble.

This was well received, and is a nice example of something that is (virtually) naturally vegan. Swapping dairy free margarine for butter is all that's required.

Do you have a favourite pie recipe? Or, like me, are you more of a cake person?

12 comments:

I'm actually sad there were no flecks of green from the zucchini, but I'm also super-inspired to make this cake... yum!

My mom was *not* a baker, so we grew up in a pie-free house. I mostly find that I like the filling and that's it, so... why not just eat stewed fruit? If I want a baked good, cake is better, and macarons are next to godliness...

you really did shoot out the lights for book club, didn't you? :D Love it!

@Stephanie @ extremebalance.net/blog That's pretty much my stance on pie actually...the filling is the best bit. My Mum often made crumble type things that just had crumble on the top of the fruit, so maybe that's where I got it from.

@cityhippyfarmgirl I'm glad there's someone in the pie camp, given the slight lean towards cakes :) I now agree that the advance preparation possibility for pies makes them much simpler for pre-planning.

@Hannah You know, it never occurred to me that it *wouldn't* work! Sometimes I think I'm lucky I don't end up with more kitchen disasters. I did use the original / full fat one though. I don't know how light or olive oil would go...

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